April 19th, 2006


dinner tonight - multicoloured vegan pasta

Tonight's dinner: tricolore pasta twists with tomato, red pepper, zucchini and chickpeas, garlic oil, basil and black pepper. Yum.

One average-size zucchino/courgette
One red pepper
One tin of chopped plum tomatoes in juice (400g)
Half a tin of chickpeas/garbanzo beans (drained weight 120g)
100g of fusilli tricolore per person
2 teaspoons of garlic olive oil
Sprinkling of dried basil
Black pepper & salt to taste

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    hungry no longer hungry, for some strange reason ;)
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